2 each 8 oz boned, skinless chicken breast, s
2 tbsp chicken bouillon
1 tbsp soy sauce
1 garlic clove, crushed
3/4 tsp salt
2 tsp cornstarch
2 tbsp lemon juice
1/4 cup plus
1 tbsp cider or rice vinegar
1 cup canned pineapple chunks, no sugar a, dded
1/2 cup grated carrot
1 medium green pepper, cut into
1 1 1/2 squares
1 tsp grated lemon rind
1 cup shredded lettuce
Directions
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy
sauce, garlic and salt in a shallow dish. Place chicken in marinade
and spread with fingers. Let stand 15 minutes, turning occasionally
so that entire surface of chicken gets coated. Broil on rack 4 inches
from heat, turning once until done on both sides. While chicken is
broiling, prepare the sauce: Stir cornstarch into lemon juice;
combine with water and vinegar in a saucepan. Add pineapple, carrot,
green pepper and lemon rind. Bring to a boil. Lower heat and simmer
until thickened. When chicken is broiled, place on two individual
serving plates. Pour Lemon-pineapple sauce over chicken. Serve
immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis Date: 09-26-93
Servings: 2 servings
Lemon Pineapple Chicken~ Peking Style Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry; Weight Watchers
The History of Recipes
We can track the history of meal recipes back into ancient history, in truth as far as the early Egyptians, and maybe further still. Having said that, these, ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the roman empire 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the Roman chefs used many different herbs, including some that we all recognise like bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including basil and coriander. These new culinary innovations created a surge in books on cookery, many of which still exist in private collections. By the time we get to the 20th century, cooking publications were increasing in popularity due to better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Lemon Pineapple Chicken~ Peking Style recipe.
